Summer BBQ Recipes

Salt and pepper. Peanut butter and jelly. Sunshine and barbeques. Some things just go well together, like these recipes for Ham Mac and Cheese and Snipes Mountain-Man Burgers from Darigold’s Test Kitchen. Bring these to your next summer gathering and this classic combo is sure to inspire another natural pair; cheese and smiles.

Melt the remaining butter in a large saucepan over medium heat. Stir in the flour and cook, stirring constantly, until the mixture is lightly browned (1-2 minutes).

Gradually whisk in the milk. Whisk in the mustard, salt and hot pepper sauce. Bring to a simmer, whisking frequently until the sauce coats a metal spoon (about 5 minutes).

Add the cheddar cheese and cook, stirring constantly, until smooth. Remove from the heat and set aside.

Mix the macaroni with the ham and spread the mixture over the bottom of the prepared baking dish. Pour the sauce evenly over the top.

In a small bowl, stir together the breadcrumbs and parmesan cheese. Sprinkle the mixture evenly over the macaroni.

Bake at 350°F until bubbly and crispy brown at the edges (about 30 minutes). If the breadcrumbs are not golden, place under the broiler for a few seconds before serving.

Snipes Mountain-Man Burger

Makes 4 burgers

8 strips of bacon

2 teaspoons maple syrup

4 certified Angus beef ground chuck patties, 8 oz. each

Olive oil

Salt and pepper to taste

4 slices Darigold medium white cheddar cheese

2 teaspoons Darigold butter

1 cup cremini mushrooms, sliced

4 onion rolls

8 teaspoons balsamic aioli mayonnaise (recipe follows)

4 tomato slices

1 cup arugula

Cook bacon at 350°F for 15 minutes; brush with maple syrup and continue cooking until crispy (about 5 minutes). Drain on paper towel and set aside.

Brush beef patties lightly with olive oil and season to taste with salt and pepper. Grill 7 to 9 minutes on each side, or until desired doneness is achieved.

Add cheddar cheese during final 2 minutes of cooking.

Meanwhile, brown butter in small skillet. Add mushrooms and sauté for 3 minutes; set aside.

Toast rolls on grill and spread both halves with balsamic aioli mayonnaise.

Place patties on bottom halves of buns; layer with bacon, mushrooms, tomato and arugula. Top with remaining halves of rolls.

Balsamic Aioli Mayonnaise

Makes about 1 ¼ cups

2 to 3 cloves garlic, peeled and chopped

¼ teaspoon sea salt

1 egg yolk, room temperature

Juice of ½ lemon

2 teaspoons balsamic vinegar

1 cup olive oil

Place garlic and sea salt in a blender, or in a food processor fitted with a metal blade. Pulse for two seconds.

Add egg yolk, lemon juice and balsamic vinegar; pulse on and off until blended.

Turn on blender at low speed and begin adding olive oil in a thin stream. If the mixture becomes too thick, thin with a small amount of room temperature water and continue adding oil until fully incorporated. Finish with salt and pepper to taste.